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Sweet Baked Goods Mince-Meat (filling)

mince-meat
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857)

Ingredients:

2 lbs. beef-suet​
1 lb. apples​
3 lbs. currants​
1 lb. raisins, stoned​
1 lb. good brown sugar​
1/2 lb. citron​
2 lbs. of ready-dressed roast beef​
2 nutmegs​
1 oz. salt​
1/2 oz. allspice​
1/2 oz. cloves​
the juice of 6 lemons​
1/2 pint brandy​
1 pint sweet wine​
1 quart good cider​

Instructions:

Two pounds of beef-suet, chopped fine; two pounds of apples, cored, pared, and chopped fine; three pounds of currants, washed and picked; one pound of raisins, stoned and chopped fine; one pound of good brown sugar; half a pound of citron, cut into thin slices; two pounds of ready-dressed roast beef, free from skin and gristle, chopped fine; two nutmegs, grated; one ounce of salt; half an ounce of allspice, half an ounce of cloves, all ground fine; the juice of six lemons, with their rinds grated; half a pint of brandy, a pint of sweet wine, a quart of good cider. Mix the suet, apple, currants, meat, plums, and sweetmeats, well together, in a large pan, and strew in the spice by degrees; mix the sugar, lemon-juice, wine, brandy, and cider, and pour it into the other ingredients, and stir them well together. Cover it closely, and set it away in a cold place; when wanted, stir up the meat from the bottom, and add some brandy to the quantity you use.​


Wishing y'all a Merry Christmas!
 
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